Dish

Semmelknödel

Semmelknödel is a type of dumpling that is popular in southern Germany and Austria. The dumpling is made with stale bread crumbs, milk, eggs, and spices. It is usually boiled in salted water until it is soft and fluffy. Semmelknödel is often served as a side dish with meat dishes, such as roast pork or beef.

European cuisine› German cuisine

Dumplings

Origins and history

Semmelknödel has been a traditional dish in Germany and Austria for centuries. It is believed that the dish was invented by German peasants who wanted to use up stale bread. Today, Semmelknödel is enjoyed by people of all social classes and is often served at traditional German and Austrian celebrations, such as Oktoberfest and Christmas.

Dietary considerations

Semmelknödel is not suitable for people with celiac disease or gluten intolerance as it contains wheat flour. It is also not recommended for people with diabetes or those on a low-carbohydrate diet due to its high carbohydrate content.

Variations

There are many variations of Semmelknödel, including those made with different types of bread, such as rye or whole wheat bread. Some recipes also call for the addition of bacon or herbs to the dough.